This blog post was originally posted on March 11, 2015, and was updated on November 27, 2017.
Garlic is a key ingredient in Spanish and Catalan cuisine, and along with extra virgin olive oil, it’s where so many traditional savory dishes begin.
But green garlic? What is that? If you are unfamiliar with green garlic, also known as spring garlic, baby garlic, young garlic or garlic shoots, you can imagine a lot just by reading its name. Resembling more of a baby leek or spring onion, green garlic is the plant before it has become fully mature and formed bulbs. As a result, the distinct flavor of garlic is much smoother: still present but less intense.
One of our favorite down-home-cooking restaurants in Barcelona, Can Tosca, makes a simple and delicious bocadillo de truita d’alls tendre, or green garlic omelet sandwich, that has inspired us to try it at home. After all, it’s an omelet! Too easy not to, right? And of course, omelets are fantastic no matter what you put in them, though the green garlic adds a different and unique twist. So enjoy, and don’t forget to serve with some equally simple pa amb tomaquet!
Truita d’Alls Tendres Recipe (Green Garlic Omelet)
- 2 Eggs
- 80 Grams green garlic
- 2 Sprigs of chopped parsley
- Extra virgin olive oil
- Peel the green garlic and cut off the root. Cut into 1/2 cm pieces, avoiding the upper, harder part.
- Heat the olive oil over medium heat and sauté the green garlic 2 or 3 minutes, or until it starts to brown.
- Add the parsley and sauté another minute.
- Meanwhile, beat the eggs with a bit of salt.
- Add the eggs to the pan and brown the omelet on both sides.
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